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Geometric Rhubarb Tart

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5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Course Cake, Dessert
Cuisine French, Mediterranean
Servings 8


For the dough

  • 230 g flour
  • 130 g of soft butter
  • 75 g icing sugar
  • 60 g of ground almonds
  • 1 egg

For the almond cream

  • 70 g brown sugar
  • 60 g butter melted
  • 70 g ground almonds
  • 1 egg
  • Vanilla extract

For the rhubarb

  • 4-5 rhubarb stems of the same width


  • In a bowl, combine the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Place it between two sheets of baking paper and roll it out with a rolling pin to form a circle. Let the dough rest in the fridge.
  • For the almond cream, pour the sugar, ground almonds, egg, butter and vanilla extract in a bowl. Mix well.
  • Wash your rhubarb stems and remove the ends. Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide.
  • Then, place your dough in your tart mold, with the baking paper at the bottom. Remove the borders with scissors. Pre-bake the dough in the oven at 175 ° C (conventional heat) for 10 minutes.
  • Take the dough out of the oven and let it cool for 10 minutes. Then spread the almond cream and place the rhubarb pieces in a geometric form (see the pictures above).
  • Bake the rhubarb tart for 30-40 minutes at 175 ° C (conventional heat).


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